Method for producing grain mixture and grain mixture produced by means of method

Abstract

A method for producing a grain mixture, comprising: by weight, mixing 50% to 89% of a grain fiber source, 10% to 50% of an inorganic salt, 1% to 10% of a vitamin and a derivative compound thereof or a mixture of the two, and 0% to 1% of other auxiliary materials to form a starting mixture; mixing the starting mixture with water to generate dough; performing extrusion molding; and drying till the water content is 1-5% by weight. A high fiber product and an oat product containing the grain mixture are also disclosed.

Description

Method for producing a cereal mixture and cereal mixture produced thereby

[0001] Related applications

[0002] This application claims priority to Chinese patent application No. 202210482108.3, filed on May 5, 2022, entitled “Method for producing a cereal mixture and a cereal mixture produced thereby”, the entire text of which is hereby incorporated by reference. Technical Field

[0003] The present application relates to a method for producing a cereal mixture, in particular to a method for producing a cereal mixture that can be used for nutritional fortification, and a cereal mixture produced by the method. Background Art

[0004] With today's busy lifestyle, consumers need convenient and nutritious nutritional supplements to stay healthy, such as vitamin tablets, glucose oral solution, cereal products, etc., which serve as an adjunct to diet to supplement the various nutrients needed by the human body. Studies have shown that cereal products can help reduce the risk of diseases such as high cholesterol, heart disease and obesity, and therefore have attracted more and more attention from consumers. However, according to the "Dietary Guidelines for Chinese Residents", the average intake of whole grains (calculated as coarse grains and beans other than rice and flour) by adults in my country is 14.2 grams per day, which is less than one-third of the minimum recommended amount of 50 grams (whole grains and beans). Therefore, people need a convenient cereal product that is rich in nutrition.

[0005] Extrusion cooking, a continuous cooking, mixing, and shaping process, is a versatile and highly efficient technology in food processing, increasingly used in the production of cereal products. It utilizes an extruder, integrating multiple unit operations such as conveying, mixing, heating, extrusion, and shearing, as a reactor to produce cereals. Extrusion cooking has become the primary method for processing dietary fiber in developed countries worldwide, but improving this process to enhance the edibility and taste of various foods remains a long-standing research challenge.

[0006] Summary of the Invention

[0007] Based on this, the present application provides a method for producing a cereal mixture and a product thereof.

[0008] In one aspect, the present application provides a method for producing a cereal mixture, comprising:

[0009] mixing 50% to 89% by weight of one or more cereal fiber sources, 10% to 50% by weight of one or more inorganic salts, 1% to 10% by weight of one or more vitamins, one or more vitamin-derived compounds, or a mixture thereof, and 0% to 1% by weight of one or more other excipients to form a starting mixture;

[0010] mixing the starting mixture with water to form a dough; extruding the dough through a die face using a multi-zone extruder to form a shaped cereal mixture; and

[0011] The formed cereal mixture is dried to a moisture content of 1 to 5% by weight,

[0012] wherein, after the formed cereal mixture is mixed with water at a temperature above 90° C. for 3 to 5 minutes, the formed cereal mixture has a soft and glutinous texture and a soft core.

[0013] In another aspect, the present application provides a cereal mixture produced by the above method.

[0014] In yet another aspect, the present application provides a high fiber product comprising an edible fiber source and the above-described cereal mixture.

[0015] In yet another aspect, the present application also provides an oat product comprising 92% to 99% by weight of instant oats and 1% to 8% by weight of the above-mentioned cereal mixture.

[0016] In yet another aspect, the present application also provides an oat product comprising 96% to 98% by weight of instant oats and 2% to 4% by weight of the above-mentioned cereal mixture. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In the following description, various embodiments of the present application will be described with reference to the following drawings.

[0018] FIG1 is a diagram of a cereal mixture tablet produced according to a method according to one embodiment of the present application. DETAILED DESCRIPTION

[0019] The present application will be described in further detail below so that those skilled in the art can easily put the present application into practice. However, it should be understood that the present application can be implemented in various forms and is not limited to the specific embodiments described herein, and the embodiments of the present application are only examples.

[0020] As used herein, the terms "about" or "approximately" as applied to numerical values ​​encompass the exact value and a reasonable variance.

[0021] Unless otherwise stated, the terms "include" and "comprising" and grammatical variations thereof are intended to represent "open" or "inclusive" language that includes the listed elements but also allows for additional, non-listed elements.

[0022] As used herein, the term "and / or" includes one or more correlations or any combination of the listed items.

[0023] Unless otherwise indicated, all percentages in this specification refer to percentages by weight. The expressions "% by weight of...", "% by weight", "% by weight" and "wt. %" are synonymous and refer to amounts expressed as a percentage based on dry weight.

[0024] The term "water activity" (Aw) is defined as the active fraction of water, or free water, in a substance. Water activity is a common parameter in the food industry. It is a crucial parameter in food product design and food safety, significantly impacting nutritional properties, color, flavor, texture, and shelf life.

[0025] Unless otherwise defined, all terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0026] In one aspect, the present application provides a method for producing a cereal mixture, comprising: mixing about 50% to about 89% by weight of one or more cereal fiber sources, about 10% to about 50% by weight of one or more inorganic salts, about 1% to about 10% by weight of one or more vitamins, one or more vitamin-derived compounds, or a mixture of the two, and about 0% to about 1% by weight of one or more other excipients to form a starting mixture; mixing the starting mixture with water to form a dough; extruding the dough through a die face using a multi-zone extruder to form a shaped cereal mixture; and drying the shaped cereal mixture to a moisture content of about 1% to 5% by weight, wherein, after mixing the shaped cereal mixture with water at a temperature above 90°C for about 3 to about 5 minutes, the shaped cereal mixture has a soft and waxy texture and a soft core.

[0027] The starting mixture can be a mixture comprising cereals and any other components suitable for mammals to take. In certain embodiments, the starting mixture can only include one or more cereal fiber sources, such as corn fiber and oat fiber. In other embodiments, the starting mixture can include one or more cereal fiber sources and one or more inorganic salts. In other embodiments, the starting mixture can include: one or more cereal fiber sources, one or more inorganic salts, one or more vitamins, one or more vitamin-derived compounds or a mixture of the two and one or more other adjuvants. The form of the starting mixture is not particularly limited and can be adjusted as needed, including but not limited to powder, tablets, suspensions, granules, solutions, capsules, pills, films, etc. In certain embodiments, the starting mixture is a powder.

[0028] Any suitable cereal fiber source can be used in the starting mixture of the present application. In some embodiments, the cereal fiber source is insoluble and / or soluble fiber. For example, the cereal fiber source can include but is not limited to corn fiber, oat fiber, wheat stalks, oat stalks, corn stalks, corn flour, oat flour, wheat flour, whole wheat flour, etc. and mixtures thereof. In a preferred embodiment, the cereal mixture of the present application is whole wheat flour. Whole wheat flour is whole wheat that is only ground during milling without going through the bran removal process. The whole wheat grain contains the bran and the germ, which are all ground into flour, which is called whole wheat flour. In the past, the bran in wheat was not taken seriously and was often used as feed. Now, after many studies, it has been proved that the bran in wheat contains cellulose with extremely high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep the human body healthy and energetic.

[0029] The ratio of cereal fiber source in starting mixture can affect the finished product texture, can also affect the performance of extrusion cooking process simultaneously, and therefore, selecting the ratio of suitable cereal fiber source is particularly important.In one embodiment, cereal fiber source accounts for about 50% to about 89% of starting mixture weight, in another embodiment, cereal fiber source accounts for about 60% to about 75% of starting mixture weight, and in another embodiment, cereal fiber source accounts for about 64% to about 70% of starting mixture weight.

[0030] Typically, in the extrusion process of cereals, inorganic salts are added to improve the extrusion performance of the cereals. Under certain conditions, the cereal mixture can be formed into a puffed porous structure to improve the uniformity of the cereal mixture. The microstructure of the cereal mixture to which inorganic salts (such as calcium carbonate) are added shows a finely divided texture, which has many pores and thinner pore walls. Different proportions of inorganic salts will form cereal mixtures with different structures, thereby changing the processing conditions in the production process. In the present application, the inorganic salt can be an inorganic salt commonly used in cereal products suitable for addition to food. In some embodiments, the inorganic salt can be a halide, an oxide, a sulfate or other inorganic salt. In some embodiments, the inorganic salt can include but is not limited to calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicate, calcium sulfate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium sulfate, zinc sulfate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate, calcium citrate, zinc oxide, ferric pyrophosphate and mixtures thereof. In a preferred embodiment, the inorganic salt is a calcium-containing inorganic salt, preferably calcium carbonate, calcium citrate, calcium gluconate, and most preferably calcium carbonate.

[0031] Calcium carbonate, calcium bicarbonate, and calcium silicate are commonly used bulking agents in cereals. To achieve a good bulking effect, the proportion of calcium carbonate used in cereal products is usually less than or equal to 2.5wt%., such as about 0.2wt% to about 0.4wt%. Too small an amount will not achieve a good bulking effect. The applicant has found that when the amount of calcium carbonate in the cereal mixture is increased to a certain proportion, it will inhibit bulking, thereby producing a cereal mixture with a soft, glutinous, and chewy texture. By increasing the amount of calcium carbonate, a soft, glutinous, and chewy product with a thin and crispy texture different from the prior art is obtained. This product is rich in nutrients such as fiber and multiple vitamins and can be used as a nutritional supplement or part of a diet, especially for the elderly and children, which can increase its adaptability and increase the fun of eating. However, when the calcium carbonate content continues to increase to a certain percentage, it may also result in a harder texture and mouthfeel.

[0032] Thus, in some embodiments of the present application, calcium carbonate is present in an amount of about 10% to about 50% by weight of the starting mixture. In other embodiments, calcium carbonate is present in an amount of about 17% to about 32% by weight of the starting mixture. In some preferred embodiments, calcium carbonate is present in an amount of about 23% to about 29% by weight of the starting mixture. In one of the most preferred embodiments, calcium carbonate is present in an amount of about 23.55% by weight of the starting mixture.

[0033] The amount of such bulking agent added is generally about 0.2 wt.% to about 2.5 wt.% of the total mixture. The applicant has found that when the amount of calcium carbonate is increased to a certain proportion, bulking can be suppressed.

[0034] Vitamins, vitamin-derived compounds, or mixtures thereof can be added to the starting mixture to increase the overall nutrition of the cereal mixture. Vitamins commonly used in food include vitamin B1, vitamin B2, vitamin B3, vitamin B4, vitamin B5, niacinamide, vitamin B6, vitamin B12, vitamin H, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, among others. In one embodiment, the vitamins can be a mixture of vitamin A, vitamin C, vitamin D, vitamin B, and vitamin E. In another embodiment, the vitamins can be a mixture of vitamin B6, vitamin E, and vitamin C. In another embodiment, the vitamins can be a mixture of vitamin D and vitamin E.

[0035] The content of one or more vitamins, one or more vitamin-derived compounds, or a mixture thereof can be adjusted so that the vitamins are present in the final cereal mixture in appropriate amounts. In some embodiments, the vitamins, vitamin-derived compounds, or a mixture thereof can comprise approximately 1% by weight of the starting mixture. In some embodiments, the vitamins, vitamin-derived compounds, or a mixture thereof can comprise approximately 1% to approximately 10% by weight of the starting mixture. In other embodiments, the vitamins, vitamin-derived compounds, or a mixture thereof can comprise approximately 4% to approximately 8% by weight of the starting mixture. In preferred embodiments of the present invention, the vitamins, vitamin-derived compounds, or a mixture thereof can comprise approximately 5% to approximately 7% by weight of the starting mixture. In a most preferred embodiment, the vitamins, vitamin-derived compounds, or a mixture thereof can comprise approximately 6% by weight of the starting mixture.

[0036] When forming the starting mixture, one or more vitamins, one or more vitamin-derived compounds or a mixture thereof can be directly added to the starting mixture. However, in other embodiments, one or more vitamins, one or more vitamin-derived compounds or a mixture thereof can also be mixed to form a vitamin premix, and then the vitamin premix is ​​added to the starting mixture. In certain embodiments, the vitamin premix can also include other additives except the vitamins, vitamin-derived compounds or a mixture thereof. For example, the vitamin premix can also include, but is not limited to, a cereal fiber source, an inorganic salt, a carbohydrate source, a nitrogenous protein, an amino acid, a saturated or unsaturated fatty acid, a plant extract, a sterol, a coloring agent, a spice, a preservative, a thickener, a filler or the like. In certain embodiments, the vitamin premix can also include maltodextrin and beta-carotene. The purpose of premixing is to make the starting mixture mix more evenly. The vitamin premix can be configured as needed or purchased as a commercial product.

[0037] The cereal mixture may also contain other auxiliary materials, such as one or more additives, including but not limited to: nitrogen source protein, amino acids, carbohydrate sources, saturated or unsaturated fatty acids, plant extracts, sterols, colorants, spices, preservatives, thickeners, fillers, flavorings, defoamers, fruit slices and other additives. In some embodiments, the cereal mixture of the present application may contain colorants, spices, fillers, thickeners, etc. In some embodiments, the cereal mixture may contain maltodextrin and beta-carotene. In some embodiments, the cereal mixture may contain turmeric or other functional raw materials such as DHA powder, plant sterol esters, phosphatidylserine, mulberry leaf extract, etc.

[0038] The weight ratio of other excipients in the initial mixture is generally about 0% to about 1%.In some embodiments, the weight ratio of other excipients in the initial mixture is about 0.2% to about 0.6%.

[0039] In the production method of the present application, the starting mixture can be mixed using any suitable method and equipment known in the art. For example, in some embodiments, a horizontal high-speed mixer can be used to uniformly mix the starting mixture. The mixing speed, mixing time, and mixing weight can be controlled by those skilled in the art as needed.

[0040] The starting mixture after the mixing can be directly fed in the extruder opening for feed by screw feeder, or can be pre-treated earlier before being fed to the extruder, for example, pre-treated with modulator. In certain embodiments, the starting mixture after the mixing can be directly fed in the extruder opening for feed by screw feeder. In other embodiments, the starting mixture after the mixing can be pre-treated earlier with modulator before being fed to the extruder. For example, starting mixture and liquid water, steam water or oil etc. can be modulated in modulator, then fed to the extruder.

[0041] Water is injected into the modulator or extruder using equipment known in the art, such as a peristaltic pump, a plunger pump, a metering pump, a screw pump, a rotor pump, etc. There is no particular limitation on the order in which the starting mixture and water are added, but the ratio of the starting mixture and water can be adjusted as needed, as long as the starting mixture and water can produce a dough. For example, in some embodiments, the feed rate of the starting mixture is about 80 kg / h to about 125 kg / h, and the water injection rate is about 4.5 kg / h to about 9.0 kg / h. When the starting mixture and water are properly mixed, a dough is produced.

[0042] Extruders include single-screw or twin-screw extruders, as well as the less common multi-screw and screwless extruders. Screw extruders rely on the pressure and shear forces generated by the rotating screw to fully plasticize and evenly mix the material, allowing it to be formed through the die surface. Any suitable extruder can be used, for example, a twin-screw extruder with multiple heating zones. The number of heating zones can be adjusted as needed, for example, an extruder can have 4, 5, 6, 7, 8, or more heating zones. In some embodiments, an extruder with 4 heating zones is used. Furthermore, the temperature of the heating zones can also be adjusted as needed. In cereal extrusion and cooking processes, the heating zone temperature is typically between 60°C and 160°C, generally at higher temperatures, to produce a puffed and high-temperature sterilized cereal product. However, by increasing the proportion of calcium carbonate, the applicant has produced a soft, chewy, and flaky cereal mixture that differs from the prior art in texture and texture. This soft, chewy cereal mixture does not require excessively high heating temperatures. Therefore, in some embodiments of the present application, the heating zone temperature is between 50°C and 130°C. In some embodiments of the present application, a multi-zone extruder includes four heating zones: a first zone, a second zone, a third zone, and a fourth zone. The temperature of the first zone is 50°C to 90°C, the temperature of the second zone is 60°C to 110°C, the temperature of the third zone is 70°C to 120°C, and the temperature of the fourth zone is 80°C to 130°C. The dough is subjected to these four heating zones. Furthermore, the heating time of the dough can be adjusted as needed.

[0043] The inventors of the present application have found that a lower high-temperature sterilization temperature than the prior art can be used to produce the cereal mixture of the present application. In addition, by increasing the proportion of calcium carbonate and reducing the proportion of cereal fiber, the shear force can be reduced and the process temperature can be lowered. Therefore, the production method is environmentally friendly and can save production costs.

[0044] In some embodiments of the present application, the processing time for the first zone is 6 to 40 seconds, the processing time for the second zone is 5 to 30 seconds, the processing time for the third zone is 5 to 30 seconds, and the processing time for the fourth zone is 4 to 20 seconds. After heating is completed, the dough is extruded through a die surface to form a shaped cereal mixture. As is known in the art, the die surface can have any suitable shape, for example, including but not limited to: circular, square, rectangular, star-shaped, heart-shaped, diamond-shaped, four-leaf clover-shaped, etc.

[0045] The extruded cereal mixture contains a certain amount of water. The cereal mixture is typically dried to remove excess water for easier storage and preservation. The moisture content is the percentage of water by weight of the cereal mixture. The shaped cereal mixture is typically dried to a moisture content of about 1 wt.% to about 10 wt.%, preferably about 1 wt.% to about 8 wt.%, more preferably about 1 wt.% to about 5 wt.%, and most preferably about 3 wt.% to about 5 wt.%.

[0046] The extruded cereal mixture can be dried directly or subjected to appropriate treatment, such as reducing its volume before drying. Reducing the volume of the extrudate can make the drying faster and more uniform, and is easy to store and process in the next step. The extruded cereal mixture can be cut into blocks, slices, etc. by a cutting tool. In some embodiments, the extruded cereal mixture is cut into slices to shorten the drying time and reduce the drying temperature. In some embodiments, the drying temperature is about 0°C to about 120°C, and the drying time is about 25 minutes to about 100 minutes. In some embodiments, according to the second method in the "Food Safety Standard" - Determination of Water Activity of Food (GB 5009.238-2016), the water activity after drying is measured to be ≤0.5.

[0047] In another aspect of the present application, a cereal mixture produced according to the above method is provided.

[0048] In some embodiments, the cereal mixture may include one or more cereal fiber sources, one or more inorganic salts, one or more vitamins, one or more vitamin-derived compounds, or a mixture thereof, and one or more other adjuvants. In some embodiments, the cereal mixture may include whole wheat flour, calcium carbonate, vitamin E, vitamin B6, vitamin C, vitamin E, and zinc oxide. In other embodiments, the cereal mixture may include whole wheat flour, calcium carbonate, vitamin D, and vitamin E.

[0049] In some embodiments, the extruded cereal mixture has a moisture content of about 1 wt.% to about 10 wt.%, preferably about 1 wt.% to about 8 wt.%, more preferably about 1 wt.% to about 5 wt.%, and most preferably about 3 wt.% to about 5 wt.%.

[0050] In some embodiments, after mixing the shaped cereal mixture with water at a temperature above 90°C for about 3 to about 5 minutes, the shaped cereal mixture has a soft and glutinous texture and a soft core. The mixing time is not particularly limited, but is preferably about 3 to about 4 minutes, more preferably about 3 minutes. In some embodiments, water above 90°C can be directly used to mix with the cereal mixture. In other embodiments, the water temperature can be adjusted to a temperature above 90°C, for example, by heating.

[0051] The cereal mixture can be used alone as a formulation, for example as a nutritional supplement, such as a vitamin supplement or a fiber supplement. Furthermore, the cereal mixture can be used in any suitable edible, such as food or beverage, such as oatmeal, rice, snacks, fruit, juice, etc., to enrich the taste and increase the enjoyment of the food. Therefore, in another aspect of the present application, a high-fiber product is provided, comprising an edible fiber source and the cereal mixture.

[0052] Edible fiber sources are plant-based complexes. Edible fiber sources include fruits, vegetables, cereals and other foods, which play an important role in human health.

[0053] In some embodiments, the high-fiber product may comprise an edible fiber source of approximately 92% to approximately 99% by weight and a cereal mixture of approximately 1% to approximately 8% by weight. In yet other embodiments, the high-fiber product may comprise an edible fiber source of approximately 96% to approximately 98% by weight and a cereal mixture of approximately 2% to approximately 4% by weight. In a preferred embodiment, the high-fiber product may comprise an edible fiber source of approximately 96% to approximately 97.2% by weight and a cereal mixture of approximately 2.8% to approximately 4% by weight. In addition, according to dietary nutrition guidelines and relevant data, adding only approximately 2.8% to approximately 4% by weight of a cereal mixture to a high-fiber product can provide 30% of the daily nutrient intake (calculated according to the nutrient reference value (NRV) of the food label in the General Rules for Nutrition Labeling of Pre-packaged Foods (GB 28050-2011)).

[0054] In some embodiments, the high-fiber product may include oats and the aforementioned cereal mixture. Thus, the high-fiber product is rich in nutrients and is particularly suitable for consumption by the elderly and children. Existing high-fiber products generally have a thin and crispy texture and tend to become soft and mushy after brewing, resulting in a mediocre consumer experience. However, the high-fiber product obtained in the present application has a novel, soft, glutinous, and chewy texture.

[0055] In some embodiments, the high-fiber product is an oat product. In some preferred embodiments, the oat is instant oats. In some preferred embodiments, the oat product comprises, by weight, 92% to 99% instant oats and 1% to 8% of the cereal mixture of the present application. In some preferred embodiments, the oat product comprises, by weight, 96% to 98% instant oats and 2% to 4% of the cereal mixture of the present application.

[0056] Example

[0057] Unless otherwise specified, the whole wheat flour used in the following examples was purchased from COFCO Corporation, the vitamin premix was purchased from DSM Vitamins (Shanghai) Co., Ltd., and common chemicals such as calcium carbonate were all food grade and commercially available.

[0058] Example 1 - Preparation of a Cereal Mixture with Increased Calcium Carbonate Content

[0059] In this example, the above-mentioned method of the present application was used to prepare cereal mixture tablets with increased calcium carbonate content and a brewing test of the cereal mixture tablets was conducted.

[0060] Preparation Method: Whole wheat flour, calcium carbonate, and a vitamin compound were added to a horizontal high-speed mixer according to the starting mixture formulations 1 to 4 in Table 1 below, and mixed at a speed of 75-150 rpm for 5-15 minutes to produce a powder mixture. The mixed powder mixture was fed into a twin-screw extruder via a screw feeder, and water was injected via a peristaltic pump at a feed rate of 80-125 kg / h and a water injection rate of 4.5-9.0 kg / h. In an extruder, the powder mixture is mixed with water to form a dough. The dough then passes through four heating zones: a first zone, a second zone, a third zone, and a fourth zone. The temperature in the first zone is 50°C to 90°C, the temperature in the second zone is 60°C to 110°C, the temperature in the third zone is 70°C to 120°C, and the temperature in the fourth zone is 80°C to 130°C. The processing time in the first zone is 6 to 40 seconds, the processing time in the second zone is 5 to 30 seconds, the processing time in the third zone is 5 to 30 seconds, and the processing time in the fourth zone is 4 to 20 seconds. The heated dough is then extruded through a die to form a shaped cereal mixture. After forming, the mixture is cut into flakes with a bulk density of 270-400 g / L using a cutter. The extruder's main screw speed is 150-300 rpm, and the die pressure is 15-80 bar. The flakes are then dried in a fluidized bed at 70-120° C. for 1-10 minutes, and then transferred to an oven at 75-120° C. for further drying for 25-90 minutes until the moisture content is 3 wt.% to 5 wt.%, thereby obtaining dried cereal mixture tablets.

[0061] Brewing test of cereal mixture tablets: The prepared cereal mixture tablets of formulas 1 to 4 were brewed with hot water above 90° C. for about 3 to about 5 minutes, and then tested for softness, hardness and mouthfeel by at least 5 tasters.

[0062] Table 1. Starting mixture formula of cereal mixture tablets with increased calcium carbonate content and brewing test results of corresponding cereal mixture tablets

[0063] *The percentage (wt.%) of each component is the weight percentage of each component in the powder mixture during initial mixing.

[0064] Results: After brewing with hot water, the cereal mixture tablets of formula 1 (calcium carbonate content of 16%) showed a fluffy texture, easily became soft and collapsed, and had a poor taste; while the cereal mixture tablets with increased calcium carbonate content (29% and 31%, formulas 2 and 3) had a softer and more glutinous texture, and showed a chewy texture with a better taste; but when the calcium carbonate content increased to a certain level (33%, formula 4), the cereal mixture tablets had a hard core after brewing, and showed a raw, unchewable texture, and a poor taste.

[0065] Example 2 - Preparation of a Cereal Mixture Enriched with Vitamins and Increased Calcium Carbonate Content

[0066] In this example, tablets with increased calcium carbonate content were prepared using the same method as in Example 1. The specific formula of the starting mixture used is shown in Table 2 below.

[0067] Table 2. Starting mixture formulations for cereal mixture tablets with increased calcium carbonate content

[0068] * The percentage (wt.%) of each component is the weight percentage of each component in the powder mixture during initial mixing.

[0069] Brewing test of cereal mixture tablets: The prepared cereal mixture tablets of formulas 5 to 7 were brewed with hot water above 90° C. for about 3 to about 5 minutes, and then tested for softness, hardness and mouthfeel by at least 5 tasters.

[0070] Results: The cereal mixture tablets from recipes 5 to 7 were soft and chewy after being brewed with hot water, without hard cores, and had a good taste. The cereal mixture tablets from recipe 6 were chewy after being brewed with hot water, but had a slightly harder taste than recipes 5 and 7.

[0071] In addition, a shelf life loss test was conducted on Formula 7. The cereal mixture tablets made from Formula 7 were stored at room temperature for 3 months in PE bags and kraft paper bags. The changes in vitamin content before and after storage were tested. The results showed that the 3-month losses of vitamin A and vitamin D were 36% and 11%, respectively.

[0072] Example 3 - Preparation of Improved Cereal Mixtures

[0073] The cereal mixture tablets were prepared using the same method as in Example 1, and Formula 7 in Example 2 was improved to obtain Formula 8. The specific formula is shown in Table 3 below.

[0074] Table 3. Starting Mix Formulations for Cereal Mix Tablets with Increased Calcium Carbonate Content

[0075] * The percentage (wt.%) of each component is the weight percentage of each component in the powder mixture during initial mixing.

[0076] Brewing test of cereal mixture tablets: The prepared cereal mixture tablets of Formula 8 were brewed with hot water above 90° C. for about 3 to about 5 minutes, and then tested for softness, hardness and mouthfeel by at least 5 tasters.

[0077] Results: The cereal mixture tablets prepared from formula 8 were soft, chewy, without hard cores and had a good taste after being brewed with hot water.

[0078] Example 4 - Nutritional testing of oat products made from cereal mixture tablets

[0079] Nutritional testing was conducted on an oat product made from the cereal mixture tablets obtained from Recipe 8 in Example 3.

[0080] Nutrient Reference Values ​​(NRVs) are short for "Nutrient Reference Values ​​on Chinese Food Labels." They are a reference standard used specifically for food labels to compare the nutritional content of foods. They serve as a nutritional reference for consumers when choosing foods. NRVs are primarily based on the recommended daily intake and appropriate intake of nutrients for Chinese residents. The calculation formula is: Y% = X / NRV × 100%

[0081] Where X = the content of a nutrient in the food, NRV = the nutrient reference value of the nutrient, and Y% = the calculated nutrient reference value.

[0082] Nutritional tests were conducted on each component of the product according to the national standard (GB) test method. The test method and results are shown in Table 4 below.

[0083] Table 4. Nutritional testing methods and results for oat products containing cereal mixtures.

[0084] The results showed that the oat product made from the cereal mixture tablets of Recipe 8 had good nutrient reference values ​​according to the General Rules for Nutrition Labelling of Prepackaged Foods (GB 28050-2011).

[0085] Comparative Example 1 - Preparation of a Cereal Mixture with 1% Calcium Carbonate Content

[0086] In this example, the same method as in Example 1 was used to prepare cereal mixture tablets having a calcium carbonate content of 1% in the starting mixture as a comparative example, and the tablets were tested. The formulations are shown in Table 5 below.

[0087] Table 5. Formulation of cereal mixture tablets with 1% calcium carbonate content

[0088] * The percentage (wt.%) of each component is the weight percentage of each component in the powder mixture during initial mixing.

[0089] Brewing test of cereal mixture tablets: The prepared cereal mixture tablets of formulas 9 to 14 were brewed with hot water above 90° C. for about 3 to about 5 minutes, and then tested for softness, hardness and mouthfeel by at least 5 tasters.

[0090] Results: The cereal mixture tablets of formulas 9 to 14 expanded rapidly and became soft and collapsed after being brewed with hot water, and had a poor taste.

[0091] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0092] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A method for producing a cereal mixture, comprising: mixing 50% to 89% by weight of one or more cereal fiber sources, 10% to 50% by weight of one or more inorganic salts, 1% to 10% by weight of one or more vitamins, one or more vitamin-derived compounds, or a mixture thereof, and 0% to 1% by weight of one or more other excipients to form a starting mixture; mixing the starting mixture with water to form a dough; extruding the dough through a die face using a multi-zone extruder to form a shaped cereal mixture; and The formed cereal mixture is dried to a moisture content of 1 to 5% by weight, wherein, after the shaped cereal mixture is mixed with water at a temperature above 90° C. for 3 to 5 minutes, the shaped cereal mixture has a soft and glutinous texture and a soft core.

2. The method according to claim 1, wherein The cereal fiber source is insoluble and / or soluble fiber and is selected from the group consisting of corn fiber, oat fiber, wheat stalks, oat stalks, corn stalks, corn flour, oat flour, wheat flour, whole wheat flour, and mixtures thereof.

3. The method according to claim 1 or 2, wherein: The inorganic salt is selected from calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicate, calcium sulfate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium sulfate, zinc sulfate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate, calcium citrate, zinc oxide, ferric pyrophosphate and mixtures thereof.

4. The method according to any one of claims 1 to 3, wherein The vitamin is selected from vitamin A, vitamin C, vitamin D, vitamin B and vitamin E and mixtures thereof.

5. The method according to any one of claims 1 to 4, wherein The other auxiliary materials are selected from one or more of nitrogen source proteins, amino acids, carbohydrate sources, saturated or unsaturated fatty acids, plant extracts and derivatives thereof, sterols, colorants, spices, preservatives, thickeners, and fillers.

6. The method according to any one of claims 1 to 5, wherein The inorganic salt is calcium carbonate, and the calcium carbonate is present in an amount of 17% to 32% by weight of the starting mixture.

7. The method according to any one of claims 1 to 6, wherein The cereal fiber source is whole wheat flour and comprises 60% to 75% by weight of the starting mixture.

8. The method according to any one of claims 1 to 7, wherein The vitamins are a mixture of vitamin C, vitamin B6 and vitamin E, and the vitamin C, vitamin B6 and vitamin E, their derivative compounds or the mixture of the two account for 4% to 8% by weight of the starting mixture.

9. The method according to any one of claims 1 to 8, wherein The multi-zone extruder includes four heating zones: a first zone, a second zone, a third zone, and a fourth zone, wherein the temperature of the first zone is 50°C to 90°C, the temperature of the second zone is 60°C to 110°C, the temperature of the third zone is 70°C to 120°C, and the temperature of the fourth zone is 80°C to 130°C.

10. The method according to claim 9, wherein: The processing time of the first zone is 6 to 40 seconds, the processing time of the second zone is 5 to 30 seconds, the processing time of the third zone is 5 to 30 seconds, and the processing time of the fourth zone is 4 to 20 seconds.

11. The method according to any one of claims 1 to 10, wherein The drying temperature is 70° C. to 120° C., the drying time is 25 minutes to 100 minutes, and the water activity after drying is ≤0.

5.

12. The method according to any one of claims 1 to 11, wherein The shaped cereal mixture is dried to a moisture content of 3 to 5% by weight.

13. A cereal mixture produced according to the method of any one of claims 1 to 12.

14. A high fiber product comprising: an edible fiber source and the cereal mixture of claim 13.

15. An oat product comprising 92% to 99% by weight of instant oats and 1% to 8% by weight of the cereal mixture according to claim 13.

16. An oat product comprising 96% to 98% by weight of instant oats and 2% to 4% by weight of the cereal mixture according to claim 13.